Cooking A Good Steak - Page 54 - Other Topics Forum - Discuss Pop Culture, Arts and Entertainment

I've been making steaks based on this thread for awhile now. I don't have a cast iron skillet yet (Christmas gift coming though), but I've been able to get a pretty good sear using some peanut oil and a regular pan. Normally I just use some Montreal Steak Seasoning with some garlic powder.

Need to figure out how make some of the fancier sauces, and those mushrooms look amazing.

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12-02-2010 , 10:34 PM

#1327

27offsuit

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I wish i didn't have to nuthug but el diablo's steak looked insane. The complete dish looks really good. Just a hair too rare for me, but that's the direction I want to head in. I have a fat ribeye waiting that the butcher cut to order and I'll be going for big crust Ducasse one more time. I was just going to go straight up steak but the recent sides have been inspiring. Go wagon wheels!

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12-03-2010 , 03:51 AM

#1328

goofball

Beat Nate Silver

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El D - Yum.

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12-03-2010 , 04:39 AM

#1329

mikekelley

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Join Date: Feb 2008 Posts: 2,192

made a steak today and went to take a crap as it was in the oven. let it sit for like 2 minutes too long, FML.

hardly any pink on the inside, waste of a 15 dollar ribeye. pisser.

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12-03-2010 , 09:29 AM

#1330

guids

banned

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Probably a little too cold for most of you guys, but next time you BBQ a steak w/ charcoal, dont use a grate, get the coals super hot, give the bbq a good kick to get excess ash off the coals, and put the steak directly on the coals

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12-03-2010 , 09:33 AM

#1331

27offsuit

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more like carcino-yummy!

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12-03-2010 , 09:34 AM

#1332

EMc

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Quote:

Originally Posted by guids

Blow dryer works well to get the ash off too.

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12-03-2010 , 01:10 PM

#1333

durango155

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I have always wanted to do a steak right on the coals....is it worth the try? just make sure the steak is thick and only cook it like 1 minute on each side right or something right?

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12-03-2010 , 01:51 PM

#1334

Nootka

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Diablo and Yeota: those steaks look amazing

For the grilling heat question, if you have a gas grill cover the grates with foil while you're preheating and take it off just before you start cooking. It gets the grill much hotter.

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12-03-2010 , 02:00 PM

#1335

GBP04

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Quote:

Originally Posted by mrw8419

cooked it into this

carved it into this

sorry for crappy pics didn't have regular camera so used the iphone

it tasted better than it looked

mrw, how did you cook that?

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12-03-2010 , 02:03 PM

#1336

guids

banned

Join Date: Oct 2005 Posts: 16,996

Quote:

Originally Posted by durango155

I have always wanted to do a steak right on the coals....is it worth the try? just make sure the steak is thick and only cook it like 1 minute on each side right or something right?

Its my favorite way to cook a steak. Yes def thick steaks only, I just do it by touch really, I know what it looks like etc by the charring, but pretty much like 1-2 minutes a side for black and blue (my fav way to cook a steak)

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12-03-2010 , 02:34 PM

#1337

rich8

enthusiast

Join Date: Nov 2008 Posts: 54

Just stumbled on this thread. Will have to find some time and read it from the beginning.

My question is when cooking a steak on the grill, do you close the grill cover/door or do you leave it open?

IMO, if you leave it closed, it is like baking. But the grill does not stay hot enough.

I have a Weber and it says to close the cover.

Any opinions?

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12-03-2010 , 02:54 PM

#1338

EMc

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I will usually sear directly over coals then put the lid on when i am using indirect heat.

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12-03-2010 , 02:57 PM

#1339

amoeba

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The grill will be hotter with it closed.

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12-03-2010 , 04:27 PM

#1340

DebtVulture

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Join Date: May 2009 Posts: 321

When I cook steaks on my Weber (gas) grill, I get it to 650 degrees and put the steaks on the grates and CLOSE the cover. Usually cook it around 3 min per side (depending on thickness) on DIRECT heat. If it is really think cook it another minute or so on INDIRECT heat. I don't cook any steaks over 6 minutes total on direct heat. If you open the lid on the grill and you have the steaks on the grates, I can't imagine you will get a good sear as temperature of the grill will go down quickly.

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12-03-2010 , 04:34 PM

#1341

mrw8419

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Join Date: Jul 2006 Posts: 3,305

Quote:

Originally Posted by GBP04

mrw, how did you cook that?

salt and pepper let rest for 45 minutes, paper towel excess moisture

2 cast iron skillets started at medium heat rendered fat strip all around for 5-8 minutes

cranked up heat seared each side for 2-3 minutes

poured out fat

lowered heat put like 1/3 stick of butter and 2 cloves of garlic in each pan and basted and flipped continuously for like 15ish minutes

let rest for 10 minutes

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12-03-2010 , 06:13 PM

#1342

DemonDeac

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Quote:

Originally Posted by mrw8419

2 pans? any particular reason?

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12-03-2010 , 06:40 PM

#1343

El Diablo

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DD,

I'm gonna go out on a limb and guess he couldn't fit his two steaks in one pan.

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12-04-2010 , 01:16 AM

#1344

27offsuit

actions have consequences!

Join Date: Jul 2004 Posts: 38,535

1-3/4" thick and 1.36 pounds:

Enter butter:

Resting for 15:

EXTREME MEAT CLOSEUP!:

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12-04-2010 , 02:39 PM

#1345

Dids

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Steak and Eggs this morning. Basically an excuse to eat caramelized onions.

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12-04-2010 , 03:00 PM

#1346

Bovvaboy

grinder

Join Date: Oct 2009 Posts: 636

Quote:

Originally Posted by rich8

http://www.youtube.com/watch?v=QiGTIFPOusM

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12-04-2010 , 04:04 PM

#1347

LetMeLive

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first thing i noticed was the poker face wine in Roy's picture @ the totp

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12-04-2010 , 04:05 PM

#1348

LetMeLive

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Quote:

Originally Posted by DemonDeac

2 pans? any particular reason?

Quote:

Originally Posted by El Diablo

DD,

I'm gonna go out on a limb and guess he couldn't fit his two steaks in one pan.

or his searing pan was too hot to finish cooking to medium rare or something

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12-04-2010 , 04:10 PM

#1349

mrw8419

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Join Date: Jul 2006 Posts: 3,305

Quote:

Originally Posted by El Diablo

DD,

I'm gonna go out on a limb and guess he couldn't fit his two steaks in one pan.

Diablo is right, the pics don't really give you a good judge of the size of the two steaks, but they were about 2.5lb a piece

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12-04-2010 , 04:24 PM

#1350

Booker Woodfox

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Join Date: Mar 2009 Posts: 5,573

I should have read this thread before going to the butcher. Oh well, I'll still enjoy the butterflied pork chop. Definitely want a steak next time though!

Last edited by Booker Woodfox; 12-04-2010 at 04:27 PM. Reason: love the extreme meat closeups lol

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